Gold and Silver Treasure Bag
1.
Let's knead the dough first, put the rest of the ingredients except the butter into the bread machine and knead it into a dough, then add the butter and knead until it can pull out a large piece of film. The room temperature is 22 degrees, and it is fermented to twice its original size.
2.
Take out the air, divide it into about 35 grams, a total of 6 portions, and round and relax with the remaining dough for about 10 minutes.
3.
Divide the pineapple filling into 6 portions, each 18 grams,
4.
Take a portion of the dough, flatten it with your hands, wrap the pineapple filling in the middle, and pinch it tightly.
5.
The spheronization is placed in a 15cm chimney mold with the mouth facing downwards, and all 6 are evenly placed.
6.
Divide the remaining dough into 12 equal parts, each about 5 grams, round,
7.
Place these small balls along the middle of the chimney mold,
8.
Perform secondary fermentation at room temperature, once fermented to twice the original size,
9.
The Changdi steaming oven is preheated to 180 degrees, the bottom layer, select the upper and lower baking function, 180 degrees for 25 minutes, and when it is baked for about 10 minutes, cover with tin foil to prevent excessive coloring.
10.
Leave the oven to dry until warm and peel off the film and then eat.
11.
Finished product.
Tips:
1. Pineapple filling can be replaced with other fillings according to your preference. Note that the closing should be pinched tightly, otherwise it will be easy to open when roasting.
2. If you want the surface of the bread to be more beautiful after baking, you can brush the whole egg liquid before baking, not too thick, just a thin layer.
3. The temperature and time of the oven should be adjusted according to your own oven. Observe during the baking process, and the surface color should be covered with tin foil to prevent excessive coloring.
